Chilled Vietnamese summer rolls, coconut peanut sauce Recipe
Dive into the refreshing flavors of our Chilled Vietnamese Summer Rolls, expertly crafted with vibrant vegetables, fresh herbs, and rice noodles, all wrapped in delicate rice paper. Each bite offers a burst of crunch and zest, perfectly complemented by our rich and creamy coconut peanut sauce, adding a delightful sweetness and nutty depth. Ideal for a light and satisfying appetizer, these rolls are a celebration of summer in every mouthful!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Summer Rolls
Method
Preparation
Prepare the Noodles
Cook the rice vermicelli noodles according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.
Assemble the Summer Rolls
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until soft. Lay it flat on a clean surface. In the center, place a small handful of noodles, shrimp, mint, cilantro, lettuce, carrot, and cucumber. Fold the sides of the wrapper over the filling and then roll it tightly from the bottom up. Repeat with remaining wrappers and filling.
Make the Coconut Peanut Sauce
In a bowl, whisk together peanut butter, coconut milk, soy sauce, lime juice, honey or maple syrup, minced garlic, and red pepper flakes until smooth. Adjust the consistency with more coconut milk if needed.
Serve
Arrange the summer rolls on a platter and serve them with the coconut peanut sauce for dipping.
